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Iceburg Lettuce Wedges with Avocado Mayo

Simple ingredients don't need to be boring or tasteless. These Iceburg Lettuce Wedges are perfect for a Bbq or pot luck dinner. Iceburg lettuce isn't really a go to for me but this simple pimp up of a lettuce & tomato salad is going to make you change

your mind on this everyday green.


~Recipe from The Veggie Tree Spring and Summer Cookbook~

Makes 8 wedges

Vegan | Gluten-free

Gather your ingredients and begin with preparing the croutons.


Preheat oven to 180°C and arrange the following on an oven tray:

2 thick slices of bread into bite sized pieces

2 T extra virgin olive oil

1 stick of rosemary, leaves stripped off & roughly chopped

salt & fresh cracked black pepper

Bake for 15 minutes moving every 5 minutes until golden brown & crispy.


Prepare the lettuce and arrange on a platter:

1 iceberg lettuce, quartered & then each quarter cut in half to make 8 wedges

Dress with:

juice of 1 lemon

2-3 T extra virgin olive oil

salt & fresh cracked black pepper

To each wedge add a spoon of the avocado mayo and sprinkle over:

12 cherry tomatoes

6 chives or onion weed, finely sliced

Top with croutons and serve.


Make this in the mini food processor, if you don’t have one you will need to mash the avocado with a fork really well before whisking the other ingredients into it. For the food processor method put your blade in & add:

1 avocado, skin & pip removed

1 T stoneground mustard

1 small garlic clove, crushed if making it by hand.

½ tsp sugar

Whizz these together well until smooth, then add a tablespoon at a time:

50 ml rice bran oil

1 lemon juice, mix in half at a time & add more if needed.

½ tsp salt

a couple of cracks of black pepper

Whizz all together until thick & smooth.

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